Chakalaka lamb enchiladas

Preheat the oven to 190°C. Spread a spoonful or two of the chakalaka onto a wrap and top with some of the mince, add a handful of coriander and roll up.

Repeat with the remaining wraps and place them all in a large rectangular baking dish – quite snug and close together.

Pour over the tomato and sprinkle the grated cheese on top.

Place in the oven for 20 – 25 mins or until the cheese is melted and golden. Serve immediately.

WATCH the how-to video below

ALSO TRY: 

Lemon and honey glazed lamb chops


Lamb shepherd's pie


The ultimate lamb curry


To receive quick and convenient weekday recipes, join our  Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.